Gingerbread fleuri

Ingredients

• 25 flowers of acacia seringat or crystallized
• 250 gr. wheat flour
• 200 gr. honey-flower
• 125 gr. powdered sugar +
• a little powdered sugar to crystallize flowers
• 1 egg white
• 20 cl. whole milk
• 1 / 2 tsp. cinnamon coffee
• 1 / 2 tsp. Coffee ground anise
• 1 bag of chemical evure

The Recipe

1. Crystallize flowers: Beat 1 egg white with snow. In a plate put a layer of powdered sugar. Remove the stalks of flowers.
    
2. Dip the flowers or petals in the egg white, then in sugar. Garnish the plate of the oven a baking paper and drop the flower petals, next to each other. Let dry in oven at 100 ° C. (th.3-4) for 15 min. leaving the oven door open.
    
3. Preheat oven to 200 ° C. (th.6-7) Make cool milk, pour in honey and delay. Mix flour with baking powder, tamissez over a bowl or a bowl. Add the sugar, cinnamon and anise. Mix well together and gradually wet with warm milk.
    
4. Add this paste flowers crystallized. Butter a mold and pour the cake pâte.Enfournez for 1 hour. Turn out the cake on a cake rack out of the oven and let cool.